Ingredients
- 12 (135g packet) taco shells
- 2 teaspoons olive oil
- 500g lean beef mince
- 1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
- 1 Massel beef style stock cube
- 4 iceberg lettuce leaves, shredded
- 1/2 cup grated tasty cheese
Method
- Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided ‘wedge’ in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
- Step 2Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Step 3Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
- Step 4Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.
Notes
For a spicy ‘adult’ version, add 1 teaspoon Mexican chilli powder with the stock in step 3. Heating taco shells: Leaving the provided ‘wedge’ in the centre of taco shells when placing them on a baking tray helps maintain the taco shells’ shape during heating. Once shells are hot, carefully remove the ‘wedge’ before filling and serving.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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